Slow Cooker Buffalo Chicken Dip
Slow Cooker Buffalo Chicken Dip just may be your new favorite appetizer! This easy dump-and-go dish just requires a few different ingredients dropped into your crock pot to set and forget. It's perfect for game days, Super Bowl parties, holiday gatherings and more.
Servings: 10 servings
Ingredients
- 2-3 chicken breasts (raw) rotisserie chicken can be used instead - see notes for adjust cook times**
- 2 blocks cream cheese, cut into cubes
- 1 cup ranch dressing
- 1 cup buffalo wing sauce Moore's, Frank's, etc.
- 1.5 cups shredded cheese, divided cheddar, colby, pepperjack, etc.
- Toppings: 2 green onions, blue cheese crumbles
- Serving: tortilla chips and celery sticks
Instructions
- Into the slow cooker add: raw chicken, two blocks of cream cheese (cut into chunks). Pour in the ranch dressing and hot sauce, cover and cook on LOW for 5-6 hours**.
- Once the chicken has cooked through, remove the chicken breasts and set aside for shredding. Shred chicken with two forks or a shredding tool, then add it back into the crock pot.
- Stir all the ingredients to combine and smother the chicken in the sauce. Add in most of the shredded cheese, mixing to incorporate it. Top with remaining cheese, cover with a lid and continue to cook 30-45 minutes or until cheese has melted through.
- Top the dip with sliced green onions and blue cheese crumbles. Serve alongside celery sticks and tortilla chips. I like to leave my crock pot on the "Keep Warm" setting throughout serving.
Notes
**If substituting with cooked rotisserie chicken, adjust cook time to 2-3 hours on low or until the cream cheese is fully soft.
**Avoid the HIGH setting if your crock pot gets very hot as it can break the sauce creating tons of small lumps/curds. It'll still be delicious but not as visually appealing.